Join us for a festive five-course Christmas Degustation.
A joyful menu of seasonal flavours, perfect for celebrating the holiday spirit with friends and family.
A 5 cours degustation
Amuse-Bouches aux Saint-Jacques A weekly chef’s seasonal recipe with scallops — a delicate festive beginning.
Terrine de Volaille & Foie Gras Confit chicken , leek, mushrooms and duck foie gras terrine .
Filet de Bœuf & Sauce Béarnaise O’Connor beef fillet with classic béarnaise sauce served with caramelised shallots and pommes Anna.
Plateau de Fromages A fine selection of French cheeses to share — baguette, nuts, and seasonal condiments.
Desserts (to share) A festive sweet finale: Crêpe Suzette & Crème Brûlée.
- $125 per guest
- $99 per person every Wednesday and Thursday
(Degustation menus are available for full tables only.)
Coming January 2026: our Seafood Degustation
Available until December 22nd
T-Bone Friday Night Special
Every Friday, indulge in a 1kg T-bone for two with three sides, unlimited peppercorn sauce, and a bottle of wine from our curated selection for $199.
T-Bone Hour
Order our 1kg T-bone for two — perfectly cooked and served with three sides and unlimited peppercorn sauce — for just $125.
Available for bookings up to 5:45 PM, with orders placed before 6:00 PM.
For dine-in reservations, a minimum of one main or main-sized starter per guest applies.
We gladly cater for gluten-free diets on both our à la carte and degustation menus.
Vegan and dairy-free guests must notify us at least 24 hours in advance so our kitchen can prepare something special.
Please email us at bookings@madeleine487.com.au to advise of your requirements.
From 8 up to 50 guests.
Tailored menus and festive offers to suit your group.
For enquiries, including dairy-free or vegan options for your group, please contact us at bookings@madeleine487.com.au.
The 5 Course degustation
One delicious menu for all your guests - following seasonnality of the produces
$125 per guest - special on wed-thu $99
Amuse-Bouches aux Saint-Jacques A weekly chef’s seasonal recipe with scallops — a delicate festive beginning.
Terrine de Volaille & Foie Gras Confit chicken , leek, mushrooms and duck foie gras terrine .
Filet de Bœuf & Sauce Béarnaise O’Connor beef fillet with classic béarnaise sauce served with caramelised shallots and pommes Anna.
Plateau de Fromages A fine selection of French cheeses to share — baguette, nuts, and seasonal condiments.
Desserts (to share) A festive sweet finale: Crêpe Suzette & Crème Brûlée.
Each Guest get to choose theeir own individual dishes
$95 per guest
ENTREE
Grilled peaches & stracciatella salad
Confit chicken and foie gras terrine
Beef tartare with truffle mayonnaise
PLAT PRINCIPAL
Goat Cheese Soufflé served with Ratatouille
Market Fish with mussel beurre blanc
Canard à l’orange with roasted chicory
DESSERT
Classic Crème Brûlée
Mousse au chocolat with hazelnut ice cream
